Nic Vanderbeeken – Crab Gulai


  • 1 papua crab
  • 400g clean venison loin

Gulai sauce

  • 50g red chili
  • 100g shallot
  • 50g garlic
  • 10g ginger
  • 10g turmeric
  • 2g coriander seed
  • 3 candle nut
  • 1g nutmeg
  • 5 pc kaffir lime
  • 2 pc lemongrass
  • 3 pcs salam leaf
  • 200g coconut milk
  • 800ml water
  • crab shell

Citrus gel

  • 50ml lemon juice
  • 50ml lime juice
  • 50ml yuzu
  • 50ml calamansi
  • 5ml pickled ginger juice
  • 50ml simple syrup
  • 0.5agar
  • 0.5 gellan
  • 1Kohlrabi
  • 20g Ikura
  • 10g Parsley
  • 20g sour cream
  • 1 parsley root
  • Caviar (your choice)


  • Boil the crab in a bouillon with same spices as in the sauce
  • Clean the meat of the crab and set aside the shells
  • Use mortar and pestle to grind all the spices, fry in some oil and add the crab trimming.
  • Add the the water to the spices, infuse on low temperature and add coconut, simmer till you get creamy texture, taste and season to your choice. (can add bird eye chili or extra red chili if you like it spicier?)
  • For the gel mix all ingredients together, boil up and cool down, once the gelatin is hard, blend it and strain.
  • Slice the kohlrabi and marinate it in the gulai sauce.
  • Peel the parsley root and boil it with milk, cream and vegetable stock. (1/3-1/3-1/3) When soft, blend it and season.
  • Finishing Mix crab with sour cream and chopped parsley, season with pepper and salt and a little dash of lemon.
  • Fold the crab mixture in to a “kohlrabi dumpling”.
  • Put Ikura eggs on the dumpling and caviar.
  • Dots of citrus gel and parsley root crème.
  • Finish with dill